Vegan, gluten free, no-bake pecan pie bars

It's my team's first netball match today, wish us luck! One of my teammates cannot eat gluten so I decided it's time for a gluten free recipe. Like my raw cheesecake, this is another no-bake yummy recipe which has absolutely no gluten! I hope my teammates like it, they are going to try it later today.

Makes 16 squares/ small slices

Ingredients
For the crust
1 cup dates, pitted and soaked in water for 5 minutes if dry
1 cup pecans (I used walnuts)
1 cup desiccated coconut
1 tbsp coconut oil
1/2 tsp sea salt
For the filling
1 cup dates, pitted and soaked in water for 5 minutes if dry
2 tbsp maple syrup
2 tbsp coconut oil
1 cup pecans
1/4 cup water, or more as needed for blending
1/4 tsp salt
1 cup additional pecans peices (or whole pecans if you prefer) for topping
Method

1. Line an 8x8 baking dish (I used a pie dish) with grease proof paper for easy removal of the bars.
2. In a food processor combine the crust ingredients and blend until a sticky dough is formed. Press into the lined baking dish until even. Place in the freezer to set.
3. Combine the filling ingredients (except the extra pecans for topping) in a blender until smooth - you will need to keep stopping and scraping down the sides to allow everything to blend smoothly.
4. Remove the crust from the freezer and spoon on the filling using a spatula to smooth the top. Sprinkle the extra pecans on top and press into the filling slightly. Return to the freezer and set for at least 6 hours before cutting and serving. Store in the freezer too!

Original recipe: No-bake pecan pie bars